Knockando Whisky Distillery, Scotland, three years, 25 years, 2%
An employee of the Knockando Whisky Distillery in Scotland checks the casks in the bonded warehouse. The whisky is left a minimum of three years but usually between 8 and 25 years in wooden barrels to mature. The bonded warehouses are cool and earth-floored to provide an even temperature and humidity. The barrels lose about 2% alcohol per annum the so-called 'angel's shareJanuary 1972
|Color||Black & White|
|Credit||Mirrorpix / GIW Photos|
|Exact Date||Dec 31, 1971|
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